Tomates provençales

Courtesy of Michael Walker from "L'Alimentation Provençale & La Santé.

You need some good market tomatoes for this, and some fresh herbs. The recipe uses just thyme but I am certain Madame P used a bunch more than that.

1.5 kg of tomatoes,

4 tbsps olive oil

2 cloves of garlic

5 sprigs of parsley

30 g of breadcrumbs

thyme, salt, pepper

Cut tomatoes into two. Place them in a baking dish. Cover the tomatoes with the minced garlic, thyme, salt, pepper, breadcrumbs and some olive oil.

Bake at 250 C for 30 minutes, then switch to grill for a few more minutes. Add parsley before serving.

Add water while baking if the tomatoes aren't giving off much water.

This recipe freezes well.